Monthly Archives / June 2012
June 26, 2012
Ah… red meat. The “newest” type of meat for me.
When I was growing up as a boy in Penang, I can’t recall an instance when mom cooks beef. Actually, due to her staunch believe in Kwan Yin and everything fantastic in the most confusing religion that is Taoism, she doesn’t even eat beef.
My very first experience in beef was probably that one time when my late dad took me to a beef noodle place (there was probably less than a handful of such stalls in Penang then) when I was in my teens.
Little did I know that years later, I’d have tasted some of the best beef there is. It goes to show that past performance is not indicative of future results… or something.
The Restaurant at The Club, Saujana Resort
Anyway, lets get back on topic.
I was invited to the somewhat confusingly named restaurant – The Restaurant at the equally curiously named hotel – The Club Saujana Resorts with the promise of Wagyu beef.
Wagyu beef basically refers to several breeds of cattle that is famous for their intense marbling characteristics, in another word, layers of unsaturated fat in the meat that provides very rich flavor. Wagyu is often regarded as some of the finest beef in the world.
The famed Kobe beef is a type of Wagyu beef, but only available within Japan and Macau.
our menu and chef Alexander Waschl
As for the hotel, The Club Suajana Resort is a very classy boutique style hotel that oversees the golf course with its lush greenery. Despite the misleading name, it is open to public (no membership or anything like that is needed.)
The Restaurant too reflects the same classy standard, with tastefully done interior and an alfresco dining area by the pool that provides a really nice ambiance. I felt severely under dressed when I was there in my collared t-shirt and jeans.
Our dinner was the degustation menu prepared by Chef Alexander Waschl from Austria, who was previously the Sous Chef at The Grand Hotel Kronenhof in Switzerland and was responsible for creation of the menus at the Kronenstubli Gourmet Restaurant which was awarded 16 Gault Millau points, the equivalent of a Michelin Star.
spiced Wagyu beef tartar, Wagyu beef carpaccio
Our first introduction to Chef Alexander’s creation came in the form of spiced Wagyu beef tartar (RM 128, ala carte) with piece of crispy potato roesti and pan-roasted quail’s egg with sour cream. The raw beef was rich and flavorful that the use of raw egg is unnecessary, which is where the quail’s egg filled in perfectly. Crispy potato roesti provided a welcoming change of texture too.
The first dish from the degustation menu was Wagyu beef carpaccio, a generous strip with Parmesan cream, Parmesan shavings, extra virgin oil and aged balsamic. The aged balsamic was wonderful, as with the Parmesan shavings.
The beef however, was a slightly too thick and a little difficult to chew if too big a chunk is fed into your mouth at one go. Don’t get me wrong, it was very good beef and chef explained that they cut it raw instead of frozen, and the serving size was to provide a good value for diners. I thought perhaps two thinner slices of beef would improve this dish a bit.
Wagyu beef cheek consommé
Next to come was the Wagyu beef cheek consommé, or in laymen’s term, clear soup that’s made from stock with ground meat and mirepoix (mixture of onion, carrot, & celery), among other things.
The one that was served to us was actually a two in one - consommé with ravioli and vegetable balls, and a saparate ravioli with minced meat in creamy sauce. The former light and subtle, and latter thick, strong, and flavorful. The combination worked pretty well though the essence of Wagyu beef is perhaps less apparent in this dish.
braised Wagyu beef cheek
Braised Wagyu beef cheek came next. A fried wantan with beef cheek filling sitting atop a slab of braised Wagyu cheek and oven roast vegetables. While the wantan was an interesting invention, I particularly love the slab of braised beef, it was so soft and smooth you could cut it with a blunt butter knife. Melt in your mouth type of goodness, I am missing it.
This reminds me of the similar dish at Tanzini Upper Deck, but I think executed better here.
Wagyu beef striploin
The main course was Wagyu beef striploin with black pepper sauce, garlic beans, horseradish moussline. Contrasting the beef cheek, striploin has a firmer texture but also with a richer taste to it that is released in the process of chewing. The black pepper sauce wasn’t overpowering, and the meat certainly did not disappoint. It was as good as it looked in the photo.
chef Alexander, dessert, PinkStilettos & Coco Wen (Hotel Manager), Suanie & KY
We concluded the dinner with a serving of very rich chocolate cake with raspberry sauce, fresh raspberries, and a scoop of raspberry sorbet freshly made with PacoJet (I want one!). The dessert was more than up to task as a conclusion to this dinner, as rich and as sinful as the dishes before it.
The 5 course Wagyu beef promotion at The Club Saujana Resort is available for the entire month of July 2012 and is priced at RM 350++ per person. Ala carte menu available too.
The Club Saujana Resort,
Jalan Lapangan Terbang SAAS,
GPS: 3.10781, 101.57930
Tel: 03-7806 7000
June 24, 2012
New Yew Sang might not have a name that sound like an authentic Thai Food place, but this little coffee shop that is famous for steamed rice (and soup) and lui cha for the breakfast and lunch crowds is a hidden gem for tomyam lovers.
New Yew Sang Thai Food with Yuki, Horng, Cheesie, Kerol
I was first introduced to this place by Kerol, who is a fellow Penangite and one of the harshest food critic especially when it comes to tomyam. If she said it’s good, she’s usually right.
I went there for a scouting expedition by ordering the tomyam meehun prior to the following two visits (where these pictures are sourced), and the experience was a really positive one.
I think I overhead the owners speaking Thai to the kitchen staff as well, that’s always a positive sign.
paku, Thai steamed siakap, seafood tomyam
To be fair, this is a tai chau place with heavy influence of Thai food instead of a typical Thai restaurant, like Ghee Seng Thai food in Penang. The ambiance is nothing to shout about, the place is relatively clean, and there’re fans under the root in an otherwise semi alfresco dining area. Parking is relatively easy to get at night though.
The menu is quite extensive, but lets start with the most important item – tomyam. The tomyam here is thick, extremely flavorful and positively spicy. Use the ladle and dig at the bottom of the bowl will reveal the ingredients that made up the soup, ie: no short cuts, no powder/paste nonsense. If you like your tomyam hot & spicy, this is a place to go.
lala, steamed fish, butter squid
The butter squid here is laden with plenty of those very addictive deep fried egg on top. A dish that I’d recommend ordering, but according to Yuki & Horng, they have a “wet” version of butter squid that is even better. I imagine it to be similar to those from Thim Kee at Pudu.
The lala here is commendable, but not something that is really special. If you’re going for a pure lala trip, look no further than the lala stall at Alisan SS4 just down the road. Steamed saikap that we tried was of pretty good standard, the soup base definitely carries a heavy Thai influence – sour, strong, and slightly spicy.
prawn with petai, some tofu dish, vege (vitamin c, hey!)
In another visit we tried prawn with petai, another spicy dish that never disappoint. The petai was halved and cleaned (some place tends to leave the center bitter part intact), and prawns were fresh prepared just right, delicious.
For those who likes a bit of balance and enjoys eating tofu, I wish I could tell you what the dish in the picture was called, but for the life of me that escaped my mind. Ask the server to recite the tofu dishes they have and stop her at the most bizarre sounding one and you’d have the winner. It was very rich, smooth, and provides a great contrasting taste to the other dishes that were usually spicy, sour, or a combination of both. I enjoyed it a lot.
Prices at New Yew Sang is reasonable. We paid something between RM 15-20+ per person when we eat there. If you like your dishes rich and spicy, check out this place, or you can check out other Thai food posts here.
New Yee Sang kopitiam
Jalan SS 6/8
GPS: 3.106717, 101.598178
June 21, 2012
Simple meal for two of bacon fried rice and red spinach soup. This is something that I cooked up last night because bacon was calling my name, and at the same time I wanted to fix something real quick instead of making elaborate dinners.
a complete meal – bacon fried rice and red spinach soup
Total preparation and cooking time is about an hour, but that is because you need more than half that time to boil the chicken bones (for soup) and making rice in the first place. Actual active cooking takes place in less than 20 minutes.
The result is a satisfying meal that has has all your essential dietary needs (I think). There’s meat, egg, vegetable, soup, and rice. As an Asian, that’s all I need.
bacon is the key ingredient here, obviously
Recipe for two plates of bacon fried rice, ingredients:
- streaky bacon (150-200 grams), cut them in squares
- half a bulb of garlic, chop em up
- 2 eggs
- rice for two person (I cooked 1.5 cups)
- chili padi (optional)
- 1 table spoon of dark soya sauce
- 2 stalks of spring onion, chopped
- salt and pepper to taste
- minimal cooking oil
open up the rice and crack a couple eggs in there, stir
- heat up a table spoon of cooking oil (you don’t need much since bacon will release more oil)
- fry bacon, garlic, and chili padi at the same time till bacon is cooked and garlic is fragrant
- add rice, dark soya sauce, stir
- after 3-4 minutes, open up the fried rice at center, add half a spoon of oil and crack the two eggs into it
- let the egg cooked for a bit before stirring it with fried rice for another 3-4 minutes
- add spring onion, salt & pepper and keep stirring for another minute or two
- serve while hot
the red spinach soup is real simple to prepare
Ingredients and instructions:
- wash red spinach with plenty of water and pluck off the stems
- boil 3 bowls of water with chicken bones, wolf berries optional (you might want to pre-boil once to remove impurities, I use chicken bones from chicken chop cut)
- I boil it while rice is cooking, that took about 45 minutes
- add red spinach, keep boiling for another 15 minutes (while frying rice)
- add salt and a bit of pepper and it’s ready to be served
Do check out other recipes if these are thing stuff you like to eat, they are usually pretty simple to prepare. Good eating!
June 19, 2012
You know your colleagues are Euro 2012 junkies if they are zombies at work in this past couple weeks. Those 2:45 am matches are killers, but at the same time they are shaping up to be so awesomely exciting, with most teams still has a chance to go through.
Astro-On-The-Go on iPad and web browser
Since it’s already the 3rd and final group matches, many of them are played simultaneously. For those who only watches it on TV, there’s the special channel that shows both games on the same screen, but for those with Astro On-The-Go like me, we get to stream one on iPad or web, and the other on TV. Yesss!
If you watched the Portugal vs Holland game and missed the Germany vs Croatia game or vice versa, you will understand the pain of constantly flipping those two channels. Group games don’t get any more exciting than that. It made me wanna go out and play futsal the very next day.
If you haven’t check out Astro On-The-Go, you’re missing out big time
The Pool party:
Astro is kicking off the platform with a cool party for bloggers and blog readers alike too, this is a chance to meet like minded people and have loads of fun curtesy of Astro. Details are as follow:
Date: 23rd June 2012 (Saturday)
Venue: The Pool @ 347, Jalan Ampang, Kuala Lumpur
Dress code: Your favorite football jersey
You’ll get to experience Astro-On-The-Go at the event, and there are also fun & games where you stand a chance to win a new iPad. The best dress person to the party will walk away with another new iPad as well.
So what do you need to do to score a free invite to the party?
Simple, go to http://www.nuffnang.com.my/blog/2012/06/13/astro-on-the-go-party/ and complete the following sentence in 50 words or less. “The UEFA Euro Football Championships will be so much better with Astro On-The-Go because…” on the comment box at that page (and not this blog post!). The most creative and witty comment wins a pair of passes to the exclusive event.
There are 30 invites and contest ends 20th June 2012, 9.00am.
Belimbing watching Astro-On-The-Go on iPad
Where Do YOU Want Astro On-The-Go?
Other than the party, there’s also the rather interesting contest – Where Do YOU Want Astro-On-The-Go? Share a photo of YOURSELF (my example above is only valid if I am Belimbing the cat, and that it shows the “Astro-On-The-Go” logo) holding a laptop, smartphone or tablet showcasing the “Astro On-the-Go” logo at the most creative location of where you want to watch your favourite shows.
Where Do YOU Want Astro On-The-Go?
Astro wil form the longest advertisement in the world powered by YOU! The ad will grow featuring all your photo entries continuously from 23rd June to 31 August 2012. Find out more info during the pool party or, log on to wwww.astro.com.my/onthego from 23 June onwards for contest details!
To join the “Where Do YOU Want Astro On-The-Go?” contest all you need to do is follow the steps below :
- 1: Go to http://www.astroonthego.com/contest/enter and read the instructions based on the device you are using
- 2: Take your photo. Be creative! Tell the world where you want to watch your Astro On-The-Go! At the beach? At work when your boss isn’t looking? Look at the entry below as an example :
- “I want my Astro On-The-Go at the playground!”
- [insert attached picture]
- 3: Upload your photo and get your friends to vote! Then watch as your photo joins in building the longest ad in the nation!
The most creative entries stand to be rewarded.
Good luck, and see you guys at The Pool!
June 18, 2012
We have a friend in Winnie, who also goes by the nickname of hamsup (the origin of this is your extra credit homework, thank you very much).
When hamsup was working near my office, we used to have lunch every once in a while, but since she moved on to greener pasture, that has dwindled a bit, so we spent a bit of time catching up a bit over dinner at Bone & Pot (有骨气) at Kelana Jaya just the other day.
Bone and Pot at Kelana Jaya – plenty of soup choices
Bone and Pot is located opposite Kelana Jaya LRT station, parking is usually not a headache inducing exercise. The restaurant is clean, modern, and equipped with working air conditioning system that makes having a steamboat dinner a rather enjoyable affair.
For those who prefer sniffing haze and enjoying the great outdoor with smoking allowed, there’s the alfresco area as well.
fried beancurd, chicken “soft bone”, and squid with salt and pepper
While waiting for hamsup, we started with a few deep fried dishes to line our stomach.
The golden bean curd (RM 5.80) is a rather surprising dish, surprising in how soft and smooth the bean curd actually is, and with that golden slightly crunchy skin, makes a fabulous starter.
Salt and pepper chicken soft bone (RM 11.80) reminded me of the dish I had at Sumi Ka Yakitori at Subang, except this is in a deep fried form, equally as tasty. Salt and Pepper squid (RM 8.80) did not disappoint either, but I thought having 3 dishes that shares the same type of sauce (Thai chili sauce) was perhaps a bit too monotonous in retrospect.
Perhaps I should have used the other sauces available.
cheese ball, pork ball, sotong ball, shrimp ball, mushroom with pork ball
Like other steamboat places, there’s plenty of fish ball/pork ball choices available. We had cheese ball (RM 8.80 for 4), home made pork ball (RM 6.90 for 4), squid ball (RM 7.90 for 4), shrimp ball (RM 8.90 for 4) and mushroom with home made pork ball (RM 7.90 for 4) and fish dumpling (RM 4.80 for 6 pieces)
These “balls” mostly have pretty firm texture, with the cheese ball particularly interesting. I like them all, but couldn’t really taste anything other than the dumpling skin from the fish dumpling though. That’s one that I would probably skip.
beef slices, pork neck slices, lamb slices, pork intestine, and vege
Meat wise we had fresh lamb slices (RM 15.90), fresh beef slices (RM 16.90), and pork neck slices (RM 15.90). These are frozen meat that requires less than a couple minutes in the boiling soup. A word of advice – don’t leave them on the table too long lest you want the meat to go limp. They were fresh and we enjoyed em much.
Pork intestine (RM 8.90) came pre-cooked and thus you don’t need to worry about it messing up the taste of the steamboat soup, portion was definitely a little too much for this dish as only Horng and I ended up eating them. The girls did not share our palette for this particular internal organ. This goes very well with the sauce.
Finally, no steamboat is complete without vegetable, we had water cress (RM 4.90) and rocket (RM 5.50), and together they gave us all the vitamin C we needed for the next day (I think).
Horng, Yuki, Kerol, KY, Haze, and Winnie, we chose tomato & potato broth
As for the choice of soup, Bone & Pot offers some interesting choices. There’s their signature pork bone broth, pepper pork broth, preserved eggs with Chinese parsley broth, Tomyam broth, and the our choice of the night – tomato and potato broth. This is rather different from the usual clear soup and tomyam soup choices at other places.
Towards the end of our meal, the broth became very similar to HK style borscht soup, unique, filling, and complimented the mostly meat and processed seafood ingredients that we had.
With drinks, we ended up spending a tad over RM 30 per person at Bone & Pot. I consider it a place worth visiting again, the soup is top notch, ingredients are fresh, service generally pretty good, and while you do pay a slight premium, it is in line with what is offered.
Bone & Pot
No: 7, Jalan SS25/12,
47301 Petaling Jaya, Selangor
GPS: 3.11400, 101.60061
Tel: 03-7880 5511
Hours: 5 pm to 1 am everyday